Paprika and Thyme Sunday Roast


I’m always looking for ways to spice up a Sunday roast. This is mild  but I think it brings out the flavour of the beef a lot more. Just be careful not to add too much wine to the gravy. 

Serves 4

  • 1 tsp paprika
  • 1 tsp thyme
  • 1 tsp garlic, finely chopped
  • 25g breadcrumbs
  • 2 tsp olive oil
  • small beef roasting joint
  • 1 tbsp tomato purée
  • 50ml red wine
  • 150ml chicken stock

Preheat the oven to 190C. Stir the paprika, thyme, garlic and olive oil into the breadcrumbs. Place the joint in a baking dish, season and spread over the purée. Then press the breadcrumbs into the sides of the joint, covering the top. Cook according to the instructions on the beef packet.

Transfer the beef to a board and cover with foil. Move the baking dish onto the heat and add the wine. Bubble for a bit and then add the stock. Simmer until it thickens (you may need to add thickening granules). Serve your beef with roast potatoes and vegetables with the homemade gravy poured over the top.wpid-IMAG1990.jpg


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